All about me

20.7.12

Pressure cook on high till the first whistle.
No need to add water, but if you are unsure, just add 1/2 cup of water. I don't add water at all
After the first whistle, lower the heat and let it get cooked for 20 minutes.
Drain well

But I was in the middle of shifting then and couldnt post it for so long. Thanku so much, Hema...it means a lot to me.

I've been tagged by her. the rules are as follows:
RULES:
1. Post the rules.
2. Answer the questions set for you in the tagger's post and create new set of eleven questions.
3. Tag eleven people and link to them on your post.
4. Let them know you have tagged them.

Now to my answers
1. Introduce yourself
I am Sojo, a mom to two lovely kids.
2. What's your favorite hobby or how do you love to enjoy your time?
Reading is my FAVOURITE hobby. I can read anything and everything.
3. When it come to blogging, how supportive are your family members?
Well, I dont include anyone in this area and they done even know when I click pics or when I key in the recipes!!!! :) :) This is something which belongs only to me and this is done for my kids.... so they can wait till they grow old to see this.... :) O by the way, my hubby refers to this when Iam not in town.... :)
4. What's is your fav. food?
Kottayam style fish curry with anything!!!!
5. What inspired you to create a blog?
Well, I wanted to save all my recipes for my kids. That is how I started this.
6. How do u feel while u get an award /Tags from other blogger friends?
I feel so very happppppppyyyyy!!!!
7. Talk about food photography..do you judge a recipe by the photo posted by the bloggers? and when searching for a recipe in a search engine like Google, do you look for just recipe or look by images?
I never judge by the pictures!!! A good cook needn't be a good photographer.
8. Have you tried recipes from other bloggers? What's the result?
Ive tried with mixed results. Some recipes were super duper hit at my place while there were a few disasters too...
9. How happy you will be in getting a comment for your recipe?
I love comments, especially if someone tries something and lets me know.
10. How about taking part in events hosted by other bloggers?
I do take part on and off.

12.7.12

This used to be our "almost" everyday side dish for chapati during my growing up years. Mom used to make this atleast thrice a week to go with chapati and how I crave for this even now!!!! And the good news is that its very very simple to make and hassle free.

To pressure cook:

Toor Dal: 1/2 cup

Potato: 2 medium cubed

Onion: 1 medium sliced

Ginger: 1/2 inch diced

Green Chillies: 4 slit

Turmeric Powder: 1/4 tsp

Salt: as required

Water: 2 cups

Put all these ingredients into a pressure cooker and cook for 5 whistles on high flame. Adjust salt and water if needed.

To temper:

Ghee: 1 tbsp (or use oil instead)

Mustard: 1/2 tsp

Shallots: 2 sliced

Curry leaves: 2 sprigs

Heat oil in a kadai and splutter mustard, small onions and curry leaves.

Slice the bread fruit in thin long strips.
Heat oil in a pan and splutter mustard, dried red chilly and curry leaves.
Throw in the onion and green chillies.
Stir for a few seconds and add the thinly sliced Sheema Chakka and the grated coconut.
Give everything a proper mix, add required salt and keep the lid on and let it get cooked on low flame.
Serve warm with rice.

Add the masalas and let it get sauted properly till the raw smell is gone

Add the cleaned Beef ribs, a cup of water, transfer the contents into a pressure cooker and let it get cooked on high heat. After the first whistle, reduce to low heat and let it get cooked for 20 minutes.